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Baguette with a 80% hydration dough - weekendbakery.com

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Uploaded on Sep 15, 2010

Baguette with a 80% hydration dough without mixing only using autolyse and the stretch and folds technique to strengthen the dough. The baguettes are baked in a Rofco hearth bread oven. See http://www.weekendbakery.com for the recipe.

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